Nothing beats the comforting sizzle of fried rice hitting a hot wok! Whether you’re craving a quick weeknight dinner, exploring global flavors, or looking for creative ways to use up leftovers, fried rice is the ultimate versatile dish. We’ve gathered 18 mouthwatering recipes that will transform your kitchen into an Asian-inspired culinary adventure. Get ready to discover your new favorite fried rice—let’s dive in!
Classic Chinese Egg Fried Rice
Don’t you just love when a simple dish can transport you straight to your favorite takeout spot? Classic Chinese egg fried rice is that magical comfort food that comes together in minutes yet delivers incredible flavor. You’ll be amazed how a few basic ingredients can create something so satisfying.
Ingredients
– 3 cups day-old jasmine rice, grains separated
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons peanut oil, divided
– 1/2 cup finely diced yellow onion
– 1/4 cup frozen petite peas, thawed
– 2 tablespoons reduced-sodium soy sauce
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until smoking hot.
2. Add 1 tablespoon peanut oil and swirl to coat the cooking surface evenly.
3. Pour in the lightly beaten pasture-raised eggs and cook for 30 seconds without stirring.
4. Scramble the eggs quickly with a spatula until soft curds form, about 45 seconds, then transfer to a plate.
5. Add remaining 1 tablespoon peanut oil to the hot wok.
6. Sauté finely diced yellow onion for 90 seconds until translucent but not browned.
7. Add day-old jasmine rice, breaking up any clumps with the spatula.
8. Stir-fry the rice mixture continuously for 3 minutes until grains are separated and slightly toasted.
9. Return the scrambled eggs to the wok, distributing them throughout the rice.
10. Incorporate thawed frozen petite peas and cook for 60 seconds.
11. Drizzle reduced-sodium soy sauce around the perimeter of the wok for maximum flavor distribution.
12. Add toasted sesame oil and toss everything together for 30 seconds.
13. Remove from heat and fold in thinly sliced scallions.
14. Serve immediately while hot and fragrant.
Crisp-edged rice grains mingle with fluffy egg curds in this timeless favorite. The subtle nuttiness from proper wok-toasting creates incredible depth against the savory soy backdrop. Try topping it with a soft-poached egg for extra richness or pairing it with spicy Szechuan green beans for a complete meal that feels both comforting and exciting.
Spicy Thai Pineapple Fried Rice
Ever find yourself craving something that’s both comforting and exciting? This vibrant Spicy Thai Pineapple Fried Rice brings the perfect balance of sweet, savory, and heat to your dinner table. You’ll love how the tropical pineapple mingles with aromatic spices in this one-pan wonder.
Ingredients
- 2 cups jasmine rice, cooked and cooled
- 1 cup fresh pineapple, medium diced
- 8 ounces wild-caught shrimp, peeled and deveined
- 2 pasture-raised eggs, lightly beaten
- 3 tablespoons cold-pressed avocado oil
- 2 tablespoons fish sauce
- 1 tablespoon tamari
- 1 tablespoon palm sugar
- 2 teaspoons Thai red curry paste
- 3 garlic cloves, finely minced
- 1 shallot, thinly sliced
- 1 red bell pepper, julienned
- ½ cup frozen peas
- 2 scallions, bias-cut
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 Thai bird’s eye chili, thinly sliced
Instructions
- Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
- Add 1 tablespoon cold-pressed avocado oil and swirl to coat the cooking surface evenly.
- Add 8 ounces wild-caught shrimp in a single layer and sear for 90 seconds until the bottoms turn pink.
- Flip each shrimp and cook for another 60 seconds until opaque throughout, then transfer to a clean plate.
- Pour 1 tablespoon cold-pressed avocado oil into the hot wok and add 2 pasture-raised eggs, lightly beaten.
- Scramble the eggs for 45 seconds until softly set but still moist, then push to one side of the wok.
- Add the remaining 1 tablespoon cold-pressed avocado oil to the empty space in the wok.
- Sauté 3 garlic cloves, finely minced and 1 shallot, thinly sliced for 30 seconds until fragrant but not browned.
- Stir in 2 teaspoons Thai red curry paste and cook for 15 seconds to bloom the spices, releasing their aromatic oils.
- Add 1 red bell pepper, julienned and stir-fry for 2 minutes until slightly softened but still crisp.
- Tip: Keep ingredients moving constantly to prevent burning and ensure even cooking.
- Add 2 cups jasmine rice, cooked and cooled, breaking up any clumps with your spatula.
- Drizzle 2 tablespoons fish sauce and 1 tablespoon tamari evenly over the rice.
- Sprinkle 1 tablespoon palm sugar across the rice and stir-fry for 3 minutes until the rice grains are separate and heated through.
- Tip: Using day-old, chilled rice prevents mushiness and gives you that perfect fried rice texture.
- Fold in 1 cup fresh pineapple, medium diced, ½ cup frozen peas, and the reserved cooked shrimp.
- Stir-fry for 2 minutes until the peas are bright green and the pineapple is warmed through.
- Remove from heat and stir in 2 scallions, bias-cut and 1 Thai bird’s eye chili, thinly sliced.
- Tip: Adding fresh herbs and chilies at the end preserves their vibrant color and fresh flavor.
- Garnish with ¼ cup fresh cilantro leaves and serve immediately with 1 lime, cut into wedges for squeezing over.
Gorgeous textures play together here—the chewy rice, juicy pineapple bursts, and tender shrimp create a party in every bite. That sweet-heat balance makes it irresistible, especially when served in the hollowed-out pineapple shell for a stunning presentation. The lime wedge squeeze at the end brightens everything up, cutting through the richness perfectly.
Kimchi Fried Rice with Crispy Pork Belly
Oh my goodness, you have to try this kimchi fried rice with crispy pork belly. It’s the ultimate comfort food that comes together in a flash, packing a punch of flavor and satisfying crunch in every bite. Perfect for using up leftover rice and turning a simple meal into something spectacular.
Ingredients
- 1 lb pork belly, skin removed and cut into ½-inch cubes
- 2 tbsp rendered pork fat (reserved from cooking)
- 1 cup fully fermented napa cabbage kimchi, drained and roughly chopped
- ¼ cup kimchi brine
- 3 cups day-old cooked jasmine rice, grains separated
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp toasted sesame oil
- 2 tsp fish sauce
- 2 pasture-raised eggs, lightly beaten
- 3 scallions, thinly sliced, white and green parts separated
- 1 tbsp unsalted butter
- Toasted sesame seeds for garnish
Instructions
- Place pork belly cubes in a cold, large skillet or wok.
- Cook over medium heat for 12–15 minutes, stirring occasionally, until fat renders and pork is golden brown and crispy.
- Transfer crispy pork belly to a paper towel-lined plate using a slotted spoon.
- Reserve 2 tablespoons of rendered pork fat in the skillet; discard excess.
- Increase heat to medium-high and add kimchi to the skillet.
- Sauté kimchi for 3–4 minutes until slightly caramelized and fragrant.
- Add white parts of scallions and cook for 1 minute until softened.
- Push kimchi mixture to one side of the skillet.
- Pour beaten eggs into the empty side of the skillet.
- Scramble eggs for 45–60 seconds until softly set but still moist.
- Combine eggs with kimchi mixture in the skillet.
- Add day-old jasmine rice to the skillet, breaking up any clumps with a spatula.
- Cook rice for 4–5 minutes, stirring frequently, until grains are heated through and slightly toasted.
- Add gochujang, kimchi brine, fish sauce, and toasted sesame oil to the rice mixture.
- Stir continuously for 2–3 minutes until sauce is evenly distributed and rice is vibrant red.
- Fold in crispy pork belly and unsalted butter.
- Cook for 1 final minute until butter is melted and incorporated.
- Remove skillet from heat and garnish with green parts of scallions and toasted sesame seeds.
But the magic really happens when you take that first bite—the crispy pork belly adds a rich, savory crunch against the tangy kimchi and fluffy rice. Serve it straight from the skillet with a cold beer, or top with a fried egg for extra decadence. The contrast of textures and bold flavors makes this dish irresistibly addictive.
Teriyaki Chicken Fried Rice
Dinner just got a whole lot easier with this teriyaki chicken fried rice. You get that perfect takeout flavor right at home, and it comes together faster than you can decide what to order. Seriously, this might become your new weeknight hero.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
– 3 cups day-old jasmine rice
– 2 large pasture-raised eggs, lightly beaten
– ½ cup diced yellow onion (¼-inch dice)
– ⅓ cup finely chopped scallions
– ¼ cup avocado oil
– 3 tbsp premium soy sauce
– 2 tbsp mirin
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 2 cloves garlic, minced
– ¼ tsp white pepper
Instructions
1. Heat a large wok or skillet over high heat for 90 seconds until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons of avocado oil and swirl to coat the cooking surface evenly.
3. Add chicken cubes in a single layer and cook undisturbed for 2 minutes to develop a golden-brown sear.
4. Flip chicken pieces and continue cooking for another 90 seconds until opaque throughout.
5. Transfer cooked chicken to a clean plate using a slotted spoon, leaving any rendered fat in the pan.
6. Pour remaining 2 tablespoons of avocado oil into the hot wok.
7. Add diced yellow onion and sauté for 90 seconds until translucent but not browned.
8. Push onions to one side of the wok and pour beaten eggs into the empty space.
9. Scramble eggs for 45 seconds until softly set but still moist.
10. Crumble day-old jasmine rice into the wok, breaking up any large clumps with your fingers.
11. Toss rice with onion-egg mixture for 2 minutes until grains are separated and lightly toasted.
12. Return cooked chicken to the wok along with any accumulated juices.
13. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
14. Pour soy sauce and mirin around the edges of the wok so they sizzle and reduce immediately.
15. Drizzle toasted sesame oil over the rice and sprinkle with white pepper.
16. Toss everything together for 1 minute until evenly coated and steaming hot.
17. Remove from heat and fold in chopped scallions.
What makes this fried rice truly special is how each grain stays separate with that perfect chewy texture. The teriyaki glaze caramelizes beautifully against the savory chicken and fluffy eggs. Try serving it in lettuce cups for a fresh twist, or top with extra scallions and a drizzle of sriracha for some heat.
Indonesian Nasi Goreng with Fried Egg
Venture into the vibrant world of Indonesian street food right from your kitchen—this nasi goreng brings together fragrant rice, savory seasonings, and a perfectly fried egg for a meal that’s both comforting and exciting. You’ll love how quickly it comes together, making it ideal for busy weeknights when you crave something flavorful without the fuss. Trust me, once you try this version, it might just become your new go-to dinner.
Ingredients
- 2 cups cooked jasmine rice, chilled overnight
- 3 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons sambal oelek
- 1 tablespoon fish sauce
- 3 cloves garlic, finely minced
- 1 small yellow onion, finely diced
- 2 pasture-raised eggs, lightly beaten
- 3 tablespoons clarified butter
- 2 scallions, thinly sliced
- 1 tablespoon fried shallots
Instructions
- Heat 1 tablespoon clarified butter in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- Add the lightly beaten pasture-raised eggs and swirl to form a thin layer; cook undisturbed for 45 seconds until set.
- Flip the egg sheet carefully and cook for another 15 seconds, then transfer to a cutting board and slice into thin ribbons.
- Wipe the wok clean and heat the remaining 2 tablespoons clarified butter over medium-high heat until fragrant, about 1 minute.
- Sauté the finely diced yellow onion and finely minced garlic for 2–3 minutes until translucent and aromatic.
- Add the chilled jasmine rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes until grains are separate and lightly toasted.
- Drizzle in the kecap manis, sambal oelek, and fish sauce, tossing continuously to coat the rice evenly for 2 minutes.
- Fold in the egg ribbons and thinly sliced scallions, cooking for 1 additional minute until heated through.
- Garnish with fried shallots just before serving.
You’ll notice the rice has a delightful chewiness from toasting, while the kecap manis adds a caramel-like sweetness that balances the heat from the sambal. For a fun twist, serve it in a bowl topped with extra fried shallots and a squeeze of lime to brighten the rich, umami flavors.
Japanese Omurice with Ketchup Fried Rice
Gosh, you know those cozy comfort foods that just hit different? Japanese omurice is exactly that—a fluffy omelet blanket wrapped around savory ketchup fried rice that’s pure nostalgia in a bowl. It’s the kind of meal that feels like a warm hug after a long day, and honestly, once you try making it at home, you’ll wonder why you ever ordered takeout.
Ingredients
- 1 cup cooked Japanese short-grain rice, cooled to room temperature
- 2 tbsp clarified butter, divided
- 1/4 cup finely diced yellow onion
- 1/4 cup finely diced carrot
- 2 oz boneless, skinless chicken thigh, cut into 1/2-inch cubes
- 3 tbsp ketchup, plus extra for garnish
- 1 tsp Worcestershire sauce
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 3 large pasture-raised eggs, lightly beaten
- 1 tbsp whole milk
- 1 tbsp neutral oil (such as grapeseed)
- Fresh parsley, finely chopped, for garnish
Instructions
- Heat 1 tablespoon of clarified butter in a 10-inch nonstick skillet over medium heat until it shimmers.
- Sauté the diced yellow onion for 2 minutes, or until translucent.
- Add the diced carrot and cook for 3 minutes, stirring occasionally, until slightly softened.
- Increase heat to medium-high and add the chicken thigh cubes, cooking for 4 minutes until golden brown.
- Stir in the cooked Japanese short-grain rice, breaking up any clumps with a spatula.
- Add the ketchup, Worcestershire sauce, fine sea salt, and freshly ground black pepper, tossing continuously for 2 minutes until the rice is evenly coated and fragrant.
- Transfer the ketchup fried rice to a bowl and wipe the skillet clean with a paper towel.
- In a separate bowl, whisk the lightly beaten pasture-raised eggs with whole milk until just combined.
- Heat the remaining 1 tablespoon of clarified butter and neutral oil in the same skillet over medium-low heat.
- Pour the egg mixture into the skillet, swirling to coat the bottom evenly.
- Cook the eggs for 1 minute, then gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Continue cooking for another 2–3 minutes until the top is set but still slightly glossy.
- Place the ketchup fried rice in a line down the center of the omelet.
- Fold both sides of the omelet over the rice, then carefully invert the skillet onto a plate to release the omurice seam-side down.
- Drizzle additional ketchup in a zigzag pattern over the top and garnish with finely chopped fresh parsley.
Remarkably, the silky omelet gives way to a tangy, savory rice filling that’s both hearty and light. Serve it with a crisp side salad to contrast the richness, or top with a sprinkle of shredded cheese before folding for an extra melty twist—either way, it’s a dish that’s as fun to make as it is to eat.
Mexican-Inspired Fried Rice with Black Beans
Let’s be real—sometimes you want the comfort of fried rice but with a little more excitement. This Mexican-inspired version swaps traditional ingredients for bold south-of-the-border flavors that come together in one skillet. You’ll love how the smoky spices mingle with creamy beans and crisp-tender vegetables.
Ingredients
- 2 cups cold cooked jasmine rice
- 1 cup cooked black beans, rinsed and drained
- 3 tablespoons clarified butter, divided
- 2 pasture-raised eggs, lightly beaten
- 1 cup diced red bell pepper (¼-inch dice)
- ½ cup finely diced white onion
- 1 jalapeño, minced (seeds removed for milder heat)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ¼ cup crumbled cotija cheese
Instructions
- Heat 1 tablespoon clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
- Add beaten eggs and cook for 45 seconds without stirring to set the bottom.
- Gently scramble eggs with a spatula until soft curds form, about 30 seconds, then transfer to a clean plate.
- Add remaining 2 tablespoons clarified butter to the same skillet and heat until fragrant.
- Sauté diced onion and red bell pepper for 3-4 minutes until onions turn translucent but not brown.
- Stir in minced jalapeño and garlic, cooking for 60 seconds until fragrant but not burned.
- Sprinkle cumin and smoked paprika over vegetables, toasting spices for 30 seconds to release their oils.
- Add cold cooked rice, breaking up any clumps with your spatula, and cook undisturbed for 2 minutes to develop a crispy bottom layer.
- Stir in black beans and cook for 2 more minutes until beans are heated through.
- Return scrambled eggs to the skillet, gently folding to distribute evenly.
- Drizzle lime juice over the rice mixture and toss to combine.
- Remove from heat and fold in chopped cilantro just before serving.
- Garnish with crumbled cotija cheese and serve immediately.
A perfect balance of textures awaits—the rice develops a satisfying crispness while the black beans remain tender. The smoky cumin and bright lime create layers of flavor that make this dish feel both familiar and exciting. For a fun twist, serve it in warmed tortillas with sliced avocado for DIY fried rice tacos.
Curry Fried Rice with Peas and Carrots
Ready for a dinner that comes together faster than you can decide what to order? This curry fried rice transforms leftover grains into something spectacular, with sweet peas and carrots adding pops of color and flavor you’ll crave. It’s the kind of effortless meal that feels both comforting and exciting.
Ingredients
- 3 cups cold, day-old jasmine rice
- 2 tablespoons clarified butter
- 2 pasture-raised eggs, lightly beaten
- 1 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 cup diced carrots (¼-inch cubes)
- 1 cup frozen petite peas
- 2 tablespoons yellow curry powder
- 1 tablespoon fish sauce
- 2 teaspoons granulated sugar
- ¼ cup thinly sliced scallions
- 1 tablespoon toasted sesame oil
Instructions
- Break up the cold jasmine rice with your fingers to separate any clumps.
- Heat a large wok or skillet over high heat for 90 seconds until a drop of water sizzles immediately.
- Add clarified butter and swirl to coat the surface evenly.
- Pour in the lightly beaten eggs and scramble for 45 seconds until softly set but still moist.
- Transfer the eggs to a clean plate using a spatula.
- Add the diced yellow onion to the hot wok and sauté for 2 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced carrots and cook for 3 minutes until slightly softened but still crisp.
- Sprinkle the yellow curry powder over the vegetables and toast for 45 seconds until aromatic.
- Add the broken-up jasmine rice and frozen peas, stirring vigorously to coat everything in the curry mixture.
- Cook for 4 minutes, pressing the rice against the hot surface occasionally to create slight crispness.
- Drizzle fish sauce and sprinkle granulated sugar evenly over the rice.
- Return the scrambled eggs to the wok, breaking them into small pieces with your spatula.
- Add the thinly sliced scallions and toasted sesame oil, tossing everything together for 1 final minute.
- Remove from heat and let rest for 2 minutes before serving.
Dive into that perfect balance of fluffy and slightly crisp rice grains, each bite infused with warm curry spices and subtle sweetness from the carrots. The peas add little bursts of freshness that cut through the richness beautifully. Try topping it with a fried egg for extra decadence, or serve alongside grilled shrimp for a complete meal that’ll have everyone asking for seconds.
BBQ Pork Fried Rice with Scallions
You know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? This BBQ pork fried rice hits all the right notes—savory, slightly sweet, and packed with texture. It’s the perfect way to transform leftover rice into something spectacular.
Ingredients
- 2 cups day-old jasmine rice
- 8 oz smoked BBQ pork shoulder, julienned
- 3 tbsp rendered pork fat
- 2 pasture-raised eggs, lightly beaten
- 3 scallions, bias-cut into ¼-inch pieces
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- ½ tsp white pepper, freshly ground
Instructions
- Heat a carbon steel wok over high heat until wisps of smoke appear.
- Add 1 tablespoon rendered pork fat and swirl to coat the cooking surface.
- Pour beaten eggs into the center of the wok and scramble for 45 seconds until soft curds form.
- Transfer eggs to a clean bowl immediately to prevent overcooking.
- Add remaining pork fat to the hot wok and swirl to coat.
- Add julienned BBQ pork and stir-fry for 2 minutes until edges crisp slightly.
- Break up day-old rice with your fingers before adding to the wok.
- Spread rice in an even layer and cook undisturbed for 1 minute to develop wok hei.
- Use a wok spatula to toss rice vigorously, breaking up any remaining clumps.
- Drizzle tamari around the perimeter of the wok where it will sizzle and caramelize.
- Return scrambled eggs to the wok and incorporate evenly.
- Add bias-cut scallions and toss for 30 seconds until just wilted.
- Remove wok from heat and drizzle with toasted sesame oil.
- Finish with freshly ground white pepper and toss once more to combine.
The finished dish should have distinct grains of rice with smoky char notes from the wok. Serve it family-style with pickled vegetables to cut through the richness, or top with a fried egg for extra decadence. The contrast between the tender pork and crisp scallion edges makes every bite interesting.
Coconut Fried Rice with Mango Slices
Aromatic coconut fried rice with sweet mango slices is exactly what you need when you want something tropical and satisfying. This dish brings together fluffy rice, creamy coconut, and fresh mango for a meal that feels like vacation in a bowl. You’ll love how quickly it comes together for a weeknight dinner that doesn’t skimp on flavor.
Ingredients
- 2 cups jasmine rice, cooked and cooled
- 2 tablespoons coconut oil
- 3 pasture-raised eggs, lightly beaten
- 1 cup fresh mango, diced into ½-inch cubes
- ½ cup unsweetened coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- ¼ cup fresh cilantro, roughly chopped
- 2 scallions, thinly sliced
- 1 fresh red chili, finely minced
Instructions
- Heat a large wok or skillet over medium-high heat until a drop of water sizzles immediately upon contact.
- Add 1 tablespoon coconut oil and swirl to coat the cooking surface evenly.
- Pour the lightly beaten pasture-raised eggs into the hot pan and cook for 45 seconds without stirring.
- Using a spatula, scramble the eggs until softly set, about 30 seconds, then transfer to a clean plate.
- Add the remaining tablespoon of coconut oil to the same pan.
- Add the cooked jasmine rice, breaking up any clumps with your spatula.
- Stir-fry the rice for 2 minutes until grains are separated and slightly toasted.
- Pour the unsweetened coconut milk evenly over the rice and continue stirring for 1 minute until absorbed.
- Add the fish sauce and freshly squeezed lime juice, tossing to distribute throughout the rice.
- Return the scrambled eggs to the pan along with the diced mango, fresh cilantro, sliced scallions, and minced red chili.
- Cook for 1 final minute, stirring constantly, until all ingredients are heated through and well combined.
- Remove from heat and transfer to serving plates immediately.
Sweet mango pieces provide bursts of freshness against the creamy coconut rice, while the chili adds just enough heat to keep things interesting. Serve this vibrant dish with extra lime wedges for squeezing over top, or pair it with grilled shrimp for a complete meal that transports you straight to the tropics.
Lemongrass Beef Fried Rice
Oh, you know those nights when you’re craving something truly satisfying but don’t want to spend hours in the kitchen? This lemongrass beef fried rice is your answer—it comes together faster than takeout and tastes infinitely better. Once you try the aromatic lemongrass paired with perfectly seared beef over fluffy rice, you’ll be making this on repeat.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 3 stalks fresh lemongrass, tender inner parts finely minced
- 4 garlic cloves, microplaned
- 1 Thai bird’s eye chili, finely minced
- 3 cups day-old jasmine rice
- 2 tbsp clarified butter
- 2 pasture-raised eggs, lightly beaten
- 1 cup mung bean sprouts
- 4 scallions, thinly sliced on the bias
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves
Instructions
- Combine the sliced flank steak with fish sauce, granulated sugar, minced lemongrass, microplaned garlic, and minced Thai bird’s eye chili in a medium bowl, ensuring each piece is thoroughly coated.
- Allow the beef mixture to marinate at room temperature for exactly 15 minutes to tenderize the meat and develop flavor penetration.
- Heat a large cast-iron skillet or wok over high heat until a drop of water immediately sizzles and evaporates upon contact.
- Add 1 tablespoon of clarified butter to the hot skillet, swirling to coat the surface completely.
- Spread the marinated beef in a single layer across the skillet’s surface, searing undisturbed for 90 seconds to develop a caramelized crust.
- Flip each piece of beef using tongs and cook for an additional 60 seconds until medium-rare, then transfer to a clean plate.
- Reduce heat to medium-high and add the remaining tablespoon of clarified butter to the same skillet.
- Pour the lightly beaten pasture-raised eggs into the skillet, tilting to form a thin layer, and cook for 45 seconds until set but still slightly runny.
- Add the day-old jasmine rice to the skillet, breaking up any clumps with a spatula, and stir-fry for 3 minutes until grains are separated and lightly toasted.
- Return the seared beef and any accumulated juices to the skillet, tossing continuously for 2 minutes to incorporate fully.
- Fold in the mung bean sprouts and bias-cut scallions, cooking for just 30 seconds to maintain their crisp texture.
- Divide the fried rice among serving bowls and garnish generously with fresh cilantro leaves and lime wedges.
Perfectly balanced between savory and aromatic, this fried rice delivers tender beef with crispy rice grains and bright herbaceous notes. The lime wedges squeezed over top just before eating cut through the richness beautifully. For a stunning presentation, serve in hollowed-out pineapple halves—the sweet fruit complements the lemongrass wonderfully.
Mediterranean Fried Rice with Feta and Olives
Mmm, imagine transforming leftover rice into something spectacularly Mediterranean. You get all those vibrant Greek flavors in one comforting skillet dish that comes together faster than you can say “feta.” This fried rice version brings the sunny Mediterranean right to your weeknight dinner table.
Ingredients
– 2 cups cold, day-old jasmine rice
– 3 tablespoons extra virgin olive oil
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 1 cup diced red bell pepper
– ½ cup Kalamata olives, pitted and halved
– 4 ounces crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup chopped fresh dill
– ½ teaspoon dried oregano
– Freshly ground black pepper
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
5. Push the vegetable mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty space.
6. Add the cold jasmine rice to the oil, breaking up any clumps with a spatula.
7. Cook the rice undisturbed for 2 minutes to develop a light crust on the bottom.
8. Stir everything together and cook for another 3 minutes, tossing frequently.
9. Add the halved Kalamata olives and dried oregano, stirring to distribute evenly.
10. Remove the skillet from heat and stir in the crumbled feta cheese.
11. Drizzle the freshly squeezed lemon juice over the rice mixture.
12. Fold in the chopped fresh dill until just incorporated.
13. Season generously with freshly ground black pepper.
The rice develops a wonderful textural contrast between the crispy bits and tender grains, while the briny olives and tangy feta create a perfect salty balance. Serve it warm with grilled chicken or stuff it into pita pockets for a quick lunch that tastes like vacation.
Vegan Mushroom Fried Rice
Kind of craving something hearty but want to keep it plant-based? You’ve landed on the perfect solution. This vegan mushroom fried rice delivers that satisfying umami punch while being completely dairy-free and egg-free.
Ingredients
– 2 tablespoons cold-pressed avocado oil
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 4 cups day-old jasmine rice
– 3 tablespoons tamari
– 1 tablespoon toasted sesame oil
– ½ cup frozen organic peas
– 2 scallions, thinly sliced
Instructions
1. Heat a large carbon steel wok over high heat for 2 minutes until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons cold-pressed avocado oil and swirl to coat the wok’s surface completely.
3. Add 1 cup finely diced yellow onion and sauté for 3 minutes, stirring constantly, until translucent and lightly golden at the edges.
4. Incorporate 3 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add 8 ounces thinly sliced cremini mushrooms in a single layer and cook undisturbed for 2 minutes to develop a deep sear.
6. Flip mushrooms and continue cooking for another 2 minutes until they release their moisture and develop rich browning.
7. Crumble 4 cups day-old jasmine rice into the wok, breaking up any clumps with your spatula.
8. Drizzle 3 tablespoons tamari around the perimeter of the wok where it will sizzle and caramelize instantly.
9. Add 1 tablespoon toasted sesame oil and toss vigorously to coat every grain of rice evenly.
10. Stir in ½ cup frozen organic peas and cook for 1 minute until they turn bright green and are heated through.
11. Remove from heat and fold in 2 thinly sliced scallions, reserving some for garnish.
Satisfyingly chewy rice grains contrast with meaty mushroom slices in every bite. The toasted sesame oil provides a nutty backbone that complements the earthy mushrooms beautifully. For an extra textural element, try serving it topped with crispy baked tofu cubes or alongside quick-pickled vegetables.
Sriracha Bacon Fried Rice
Gosh, you know those nights when you’re craving something spicy, salty, and ridiculously satisfying? This sriracha bacon fried rice is your answer—it comes together faster than takeout and hits all those comfort food notes perfectly.
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced into ¼-inch pieces
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large pasture-raised eggs, lightly beaten
– 4 cups day-old jasmine rice, grains separated
– 3 tablespoons sriracha sauce
– 2 tablespoons tamari
– 4 scallions, thinly sliced
– 1 teaspoon toasted sesame oil
Instructions
1. Place the diced bacon in a large cast-iron skillet or wok over medium heat. Render until the fat is fully melted and the bacon is crisp, about 8–10 minutes.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of rendered fat in the skillet.
3. Add avocado oil to the skillet and heat until shimmering, about 30 seconds.
4. Sauté the diced onion until translucent and lightly golden at the edges, 4–5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 45 seconds—do not let it brown.
6. Push the onion and garlic mixture to one side of the skillet and pour the beaten eggs into the empty space.
7. Scramble the eggs gently with a spatula until softly set, about 1 minute, then incorporate them into the onion mixture.
8. Add the day-old jasmine rice to the skillet, breaking up any clumps with the back of a spoon.
9. Drizzle the sriracha and tamari evenly over the rice, tossing continuously to coat every grain.
10. Cook the rice, undisturbed, for 2 minutes to develop a slight crust on the bottom—listen for a faint sizzle.
11. Fold in the reserved crispy bacon and sliced scallions, reserving a few scallions for garnish.
12. Remove from heat and finish by drizzling with toasted sesame oil, tossing once more to combine. Perfect—this fried rice delivers a sticky, slightly chewy texture with pops of crispy bacon and a slow-building heat from the sriracha. Pile it into bowls and top with a soft-fried egg or extra scallions for a complete meal that’s as fun to make as it is to eat.
Sweet and Sour Fried Rice with Pineapple
Wondering how to transform leftover rice into something spectacular? This sweet and sour fried rice with pineapple brings tropical vibes to your weeknight dinner routine. You’ll love how the tangy-sweet sauce clings to every grain while colorful veggies add crunch.
Ingredients
- 3 cups day-old jasmine rice
- 2 tablespoons avocado oil
- 3 pasture-raised eggs, lightly beaten
- 1 cup fresh pineapple chunks (½-inch dice)
- ½ cup finely diced red bell pepper
- ½ cup matchstick-cut carrots
- ¼ cup thinly sliced scallions
- 2 cloves garlic, microplaned
- 1 tablespoon freshly grated ginger
- 3 tablespoons rice vinegar
- 2 tablespoons tamari
- 1 tablespoon coconut sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat a large carbon steel wok over high heat until wisps of smoke appear.
- Add 1 tablespoon avocado oil and swirl to coat the cooking surface.
- Pour beaten eggs into the center and scramble for 45 seconds until softly set.
- Transfer eggs to a clean plate using a slotted spatula.
- Add remaining avocado oil to the hot wok.
- Sauté pineapple chunks for 2 minutes until caramelized edges form.
- Add red bell pepper and carrots, stir-frying for 90 seconds until slightly softened.
- Incorporate microplaned garlic and grated ginger, cooking for 30 seconds until fragrant.
- Break apart day-old rice with your fingers before adding to the wok.
- Toss rice continuously for 3 minutes until grains separate and heat through.
- Combine rice vinegar, tamari, coconut sugar, sesame oil, and red pepper flakes in a small bowl.
- Pour sauce mixture evenly over the rice while stirring constantly.
- Return scrambled eggs to the wok, breaking into small curds with your spatula.
- Fold in sliced scallions and cook for 30 seconds more.
- Remove from heat and let rest for 1 minute before serving.
The finished dish delivers distinct grains with a perfect chew, while the pineapple caramelizes into sweet pockets that burst against the tangy sauce. Try serving it in hollowed-out pineapple halves for a dramatic presentation that makes ordinary fried rice feel vacation-worthy.
Ginger Scallion Fried Rice with Crispy Shallots
Last night’s takeout rice just got a major upgrade in this ginger scallion fried rice with crispy shallots. You’ll love how the aromatic ginger and fresh scallions transform simple ingredients into something truly special. It’s the perfect way to turn leftover rice into a restaurant-worthy meal that comes together in minutes.
Ingredients
- 3 cups day-old jasmine rice
- 2 tablespoons rendered chicken fat
- 3 large shallots, thinly sliced
- 2 tablespoons freshly grated ginger
- 6 scallions, white and green parts separated and thinly sliced
- 2 pasture-raised eggs, lightly beaten
- 3 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 1/4 cup grapeseed oil for frying
Instructions
- Heat grapeseed oil in a small saucepan to 350°F over medium heat.
- Fry shallot slices for 2-3 minutes until golden brown and crisp, stirring constantly with a spider strainer.
- Immediately transfer crispy shallots to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of the shallot oil.
- Heat a large carbon steel wok over high heat until smoking hot, about 2 minutes.
- Add rendered chicken fat and reserved shallot oil, swirling to coat the wok surface.
- Sauté white scallion parts and grated ginger for 30 seconds until fragrant but not browned.
- Push aromatics to one side and pour beaten eggs into the empty space.
- Scramble eggs for 45 seconds until softly set but still moist.
- Break up day-old jasmine rice with your fingers before adding to the wok to ensure even cooking.
- Toss rice with the egg mixture and aromatics for 2 minutes until heated through and individual grains separate.
- Drizzle tamari around the edges of the wok where it will sizzle and caramelize immediately.
- Add green scallion slices and toss for 30 seconds until just wilted.
- Remove from heat and stir in toasted sesame oil to preserve its delicate flavor.
- Garnish generously with crispy shallots just before serving to maintain their crunch.
Every bite delivers that perfect contrast between fluffy rice and crunchy shallots. The ginger provides a warm, spicy kick that balances beautifully with the savory tamari and rich chicken fat. Try topping it with a soft-poached egg or serving alongside grilled shrimp for a complete meal that feels both comforting and sophisticated.
Summary
Now you have a treasure trove of fried rice inspiration for any meal! Whether it’s a quick weeknight dinner or special gathering, these 18 recipes offer endless delicious possibilities. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to pin your top picks to share the fried rice love!
